Distillery Tasting
Matt Beamer, the head distiller at the Sagaponack Farm Distillery, will lead a tour and tasting in the distillery’s still house at 369 Sagg Road in Sagaponack on Saturday at 2 p.m. It will be the first still house tasting open to the public. Advance tickets, available by email to [email protected], are $35 and include tasting samples and a one-hour tour. Space is limited.
The tasting room and patio are now open for tastings and cocktails on Fridays and Saturdays from 1 to 7 p.m. Off-hour appointments can be made by calling 631-537-7300.
New Cider From Wolffer
Wolffer Estate Vineyard of Sagaponack has released its dry hibiscus rosé cider, which is crafted exclusively from hand-picked apples grown in New York State. Roman Roth, Wolffer’s winemaker and partner, selects dessert apples over other cider varieties because of their superior flavor and aromatic richness. Some have been sourced from the Halsey Farm in Bridgehampton, while the rest are from DeFisher Fruit Farms near Rochester.
A 12-pack costs $48 and can be bought at the winery or online.
Wine Classes Return
Park Place Wines and Liquors in East Hampton has a new series of classes that will start next Thursday at 6 p.m. with the “Beguiling Wines of South Africa.” According to the shop’s sommeliers, “The continent has made tremendous strides in perfecting their craft, producing some of the most head-spinning, luscious, and lip-smacking wines that are sure to impress.”
Wines will be paired with complimentary treats provided by the Cookery of East Hampton. Tickets are $45 and can be bought on the shop’s website.
Subsequent classes will focus on natural wines (May 2), tequila and mezcal (May 16), the wines of Germany, Austria, and Alsace (June 6), and wines with terroir (June 20).
International Appetizers
Speaking of the Cookery, the food shop has released its appetizer menu for spring and summer, and it’s safe to say there is something for every taste. The meat choices include andouille and vegetable empanadas, filet of beef crostini, and handmade rice dumplings filled with green curry chicken, vegetables, and cashews with a tamarind dipping sauce.
Among the vegetable options are asparagus bechamel tartlets with manchego cheese, kimchi mandu dumplings with tamari dipping sauce, and Indian spiced vegetable samosa with Pakora sauce.
Pescatarians can enjoy grilled marinated giant shrimp with Spanish almond aioli, Maryland lump crab puff pastry with roasted red pepper sauce, and Korean marinated char-grilled shrimp on a stick.
Cheese platters with crostini and crackers and house-made fig jam are also available.
Prix Fixe in Montauk
Naturally Good Foods and Cafe in Montauk will launch its Good Dinner series of prix fixe meals tomorrow between 6 and 8 p.m. Seating is limited, and diners have been asked to email their preferred reservation time and whether they prefer the dining room or a healed igloo to [email protected]. Vegan and gluten free options can be requested in advance.
The meal starts with a salad of mache, endive, melon, Roquefort, bacon, candied pecans, and a roasted shallot vinaigrette. The entree options are filet mignon au poivre with peppercorns, white asparagus, and potatoes au gratin, or flounder fricassee with carrots, morels, English peas, spinach, and tarragon. Dessert is a choice between a chocolate sphere or a raspberry financier.
The tariff is $95, plus $50 for an optional wine pairing.
Passover Specials
L&W Market in Bridgehampton has announced its takeout specials for Passover. Seder dinner orders must be placed on the website by April 20 for pickup April 22 or 23.
Appetizers and platters include Grandma Weiner’s chopped liver, deviled eggs, matzo ball soup, charoset, a mezze combo, and an individual Seder plate. Red wine braised brisket, small or large, and whole roasted chicken are the main courses, while sides include roasted asparagus, roasted rosemary fingerlings, and sautéed Amagansett greens. Chocolate and almond macaroons provide the finishing touch.
The complete menu is on the L&W website.
Rowdy Hall in Amagansett will celebrate Passover with à la carte specials available on April 22 and 23. The specials, subject to change, are Ed’s matzo ball soup, red wine braised brisket with root vegetable purée and apricots, and coconut custard with strawberry compote and coconut flakes.
Spring Reopenings
Among the eateries waking up for the season this week and next are Dock in Montauk, which opened yesterday and will be open Tuesday through Friday from 3 p.m. and on weekends starting at noon. The Clam Bar on Napeague will open on Friday, April 19.
